A while ago a friend told me she was having a interesting conversation in her class. The question was “How many hours do each of you spend in the kitchen” The locals said 30 minutes, a North Indian said 45 minutes and our dear friend said 2 hours. The class was surprised and they “O” ed at her. She complained that our cooking is “designed” to be such a time stealer. Going back to my yester years, this simple Dal curry was a quick fix with potato fry or vendakkai poriyal (ladies finger fry/okra fry)or simple egg omelette. An Another quick fixer in the sense it uses Moong Dal for quicker cooking.The tempering is usual nothing complicated
Serves : 4
Moong Dal : 1 cup approx 180 gms soaked for about 30 mins
Garlic : 2-3 medium cloves Crushed
Green chillies : 1 big or 2 slit
Dry Red Chillies : 2, broken
Curry leaves few
Cumin/jeera : 3/4 tsp
Coriander leaves : A handful
Turmeric : 3/4 tsp
Oil : 2 tsp
Ghee : 2 tsp
Asafoetida : a pinch
Water : approx 350 ml
Pressure cook the Dal with 1 tomato chopped for about 2 whistles on low till it become mushy.
Heat oil and 1 tsp ghee, Add the mustard, cumin wait till it crackles.
Lower the hear and add the red chillies, curry leaves and then add the crushed garlic.
Do not burn the garlic. The garlic must be cooked just right in the oil
Now add the tomatoes and turmeric, and the corainder leaves. Saute till the tomatoes are partially mushy.
Now add the pressure cooked Dal and water. Wait for it to boil . Add the tsp of ghee. Serve with rice and poriyals.